Preheat oven to 350 degrees (175 degrees C).
Roughly chop the Dried Cherry (1/3 cup), Spread Pecans (1/2 cup) on a baking sheet, and bake until toasted and fragrant, about 8 minutes. Remove from oven and let cool.
In a large bowl, combine softened Unsalted Butter (1/2 cup), Brown Sugar (1/2 cup) and Granulated Sugar (1/2 cup) With a hand mixer on medium speed, cream together until light and fluffy.
Add Egg (1) and Vanilla Extract (1/2 teaspoon). Mix well.
In a smaller bowl, combine all All-Purpose Flour (1 1/8 cup), Baking Soda (1/2 teaspoon), Salt (3/4 teaspoon) and Ground Cardamom (3/4 teaspoon). Whisk to blend. Add dry ingredients to butter mixture in 3 additions, mixing thoroughly after each.
Roughly chop pecans. Add pecans, dried cherries, and Crispy Rice Cereal (1/2 cup) to cookie dough. Stir to combine. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper. Bake 10-12 minutes, or until lightly browned.
Remove from oven. Transfer to a baking rack to cool completely. Enjoy!